Russet Potato Rounds
by Pierre Lamielle
Peel the potatoes and cut into ½ inch thick rounds. Place the potatoes into a pot with UNsalted cold water. Place the pot over high heat. Exactly when the water starts to bubble, set the timer for 3 minutes. Don’t overboil or the potatoes will lose their shape and fall apart. Carefully drain the potatoes and let them air dry in the colander for 10 minutes.
Get a dry pan on the stove over medium heat and allow the pan to heat up for 5 minutes before adding the oil.
When the pan is hot, put in enough oil to fill the pan with a ¼ inch of canola oil. Let the oil heat up for 30 seconds. Place the dried potatoes carefully, one at a time, in a single layer into the pan. Let the potatoes fry slowly until they are golden and beautiful. Gently flip and fry the other side. Remove the potatoes to a plate lined with paper towel and sprinkle generously with salt. Continue frying until all the potatoes are fried beautifully.
